|Publication number||US8071088 B2|
|Application number||US 11/843,540|
|Publication date||Dec 6, 2011|
|Filing date||Aug 22, 2007|
|Priority date||Jan 8, 2002|
|Also published as||US7291326, US8496925, US8980611, US20040131603, US20080026098, US20110195152, US20130316048, WO2004062388A1|
|Publication number||11843540, 843540, US 8071088 B2, US 8071088B2, US-B2-8071088, US8071088 B2, US8071088B2|
|Inventors||Bryan E. Garner, Douglas R. Ware|
|Original Assignee||Guardian Food Technologies, Llc|
|Export Citation||BiBTeX, EndNote, RefMan|
|Patent Citations (61), Non-Patent Citations (47), Referenced by (4), Classifications (37), Legal Events (8)|
|External Links: USPTO, USPTO Assignment, Espacenet|
This is a continuation application of application Ser. No. 10/707,674 filed Dec. 31, 2003, the entire disclosure of which is hereby incorporated by reference. Said application Ser. No. 10/707,674 claims priority to Provisional Application 60/319,838. This is also a continuation of application Ser. No. 11/160,470 filed Jun. 24, 2005, which is hereby incorporated by reference. Said application Ser. No. 11/160,470 is a continuation of application Ser. No. 10/288,487, filed on Nov. 6, 2002, which is a continuation of application Ser. No. 10/273,141, filed on Oct., 18 2002, now abandoned. Further, said application Ser. No. 11/160,470 claims priority to U.S. Provisional application 60/319,054, filed Jan. 8, 2002 and Provisional Application No. 60/319,587, filed on Oct. 1, 2002. All the aforementioned applications are hereby incorporated by reference in their entireties.
1. Field of the Invention
The invention relates to compositions and methods useful for reducing or eliminating the amount of pathogens in meat and meat products. More specifically, it relates to the addition of lactic acid producing organisms to animal feed, animal carcasses, and meat and meat products.
2. Description of Related Art
The processing and sale of meat is a major industry in the United States and around the world. Major meat products include beef, pork, chicken, and turkey. While efforts have been made to improve the safety of meat products, significant health concerns exist due in part to the presence of bacteria and other pathogenic contaminants.
From 1995 to 2000, the United States Department of Agriculture (USDA) issued 275 recalls for meat products, amounting to about 140 million pounds of adulterated meat that was present in the consumer market. Over 90% of the recalls were due to the detected presence of the potentially dangerous E. coli strain O157:H7. This bacteria was responsible for the 1993 outbreak traced to a Jack-in-the-Box restaurant in the Seattle area, in which four children died and 700 people became ill.
Animals are often fed antibiotics at low concentrations in an attempt to maintain their health and to promote growth. One side effect of this practice has been the emergence of antibiotic resistant pathogens. Drug resistant Campylobacter and Salmonella pathogens have been detected in cattle and poultry supplies. Treatment of people infected with these organisms often require aggressive multi-drug treatments. Vancomycin resistant enterococci (VRE) have been found in European livestock. The emergence of VRE in Europe is believed to have been at least in part due to the feeding of the antibiotic avoparcin to animals. Antibiotics have also been used in aquaculture. Farmed salmon, catfish, and trout have been treated with various antibacterial agents in the water.
The ingestion of pathogens in contaminated food products can lead to illness, and in some extreme cases, to death. This is of particular concern to individuals with compromised immune systems. While cooking often reduces the levels of bacteria and other pathogens to safe levels, food products are not always sufficiently cooked.
Pathogens that cause disease in the intestinal tract are known as enteropathogens. Examples of enteropathogenic bacteria, or enterobacteria, include Staphylococcus aureus, particular strains of Escherichia coli (E. coli), and Salmonella spp. Whereas most of the hundreds of strains of E. coli are harmless and live in the intestines of animals, including humans, some strains, such as E. coli O157:H7, O111:H8, and O104:H21, produce large quantities of powerful shiga-like toxins that are closely related to or identical to the toxin produced by Shigella dysenteriae. These toxins can cause severe distress in the small intestine, often resulting in damage to the intestinal lining and resulting in extreme cases of diarrhea. E. coli O157:H7 can also cause acute hemorrhagic colitis, characterized by severe abdominal cramping and abdominal bleeding. In children, this can progress into the rare but fatal disorder called hemolytic uremic syndrome (“HUS”), characterized by renal failure and hemolytic anemia. In adults, it can progress into an ailment termed thrombotic thrombocytopenic purpura (“TTP”), which includes HUS, plus fever and neurological symptoms, and can have a mortality rate as high as fifty percent in the elderly.
Efforts have been made to improve the safety of meat products. For example, the USDA instituted the Hazard Analysis and Critical Control Point (HACCP) inspection system in 1998. The HACCP requires that meat producers conduct scientific testing of E. coli and Salmonella levels in produced meat.
Reduction of risk for illnesses due to food borne pathogens can be achieved by controlling points of potential contamination. The beef industry has recognized the need to investigate pre-harvest control of pathogens, particularly E. coli O157:H7, due to potential runoff contamination, contact with humans, and the transfer of pathogens during meat processing. In particular, undercooked or raw hamburger (ground beef) has been implicated in many documented outbreaks as containing E. coli O157:H7.
Thus, there exists a need for improved materials and methods for minimizing or preventing the occurrence of pathogens in food products. This reduction can be accomplished either while the animal is still alive by minimizing the exposure of the animal to pathogens, or after processing of the meat by preventing or minimizing contamination of the meat products. These reductions or eliminations of pathogen occurrence in meat products will better protect the health and safety of the meat eating population.
Meat and meat products can be treated (contacted) with one or more microorganisms to inhibit or prevent the growth of potentially harmful pathogens. This inhibition can reduce or eliminate illnesses resulting from ingestion of the meat or meat products. Microorganisms that produce lactic acid have been found to be particularly attractive for the inhibition of pathogens in meat and meat products. The microorganisms can be administered to animals as part of their feedstock, can be applied to the animal carcass prior to and/or during processing, and/or can be added to the meat and meat products after processing. Synergistic effects can be achieved with the administration of multiple strains of microorganisms, as well as the utilization of multiple or repetitive contacts (a chain of contacts) with the subject anti-pathogen microorganisms prior to human consumption of the produced meat such as at the animal feed level, the living animal level, the animal carcass level, and/or the meat processing level which includes pre- and post-production processes such as butchering, packaging and transport and storage.
The following figures form part of the present specification and are included to further demonstrate certain aspects of the present invention. The invention may be better understood by reference to one or more of these figures in combination with the detailed description of specific embodiments presented herein.
Several conceptual approaches towards reducing or eliminating the amount of potentially harmful pathogens in meat and meat products exist. The first involves preventing the contact of pathogen and animal while the animal is still alive. This approach can involve improving the cleanliness of the animal's environment, administering antibiotics, or by adjusting the environment to be less hospitable to the pathogens. The second is to prevent the contact of pathogen and meat or meat products during processing. This approach can involve improved cleanliness of the processing facility, adding antibiotics, and sterilization using radiation, bleach, or other chemicals. The third is to prevent the contact of pathogen and meat or meat products after processing. This approach can involve improvements in packaging, storage, and shipping methods.
As used herein, the term “pathogens” refers to any bacterium that produces a harmful effect in a host animal, and especially those bacteria that infect meat and dairy animals and subsequently infect the human food supply, thus causing disease in humans.
Aspects of the instant invention involve the administration of one or more lactic acid producing microorganisms to animals, meat, and meat products to reduce or eliminate the amount of potentially harmful pathogens in the meat and meat products. The microorganisms may compete with the pathogens for necessary nutrients, may compete with the pathogens for binding sites in the animal or meat, may produce chemical or biological agents toxic to the pathogens, or inhibit growth of the pathogen by other means.
While compositions and methods are described in terms of “comprising” various components or steps (interpreted as meaning “including, but not limited to”), the compositions and methods can also “consist essentially of” or “consist of” the various components and steps, such terminology should be interpreted as defining essentially closed-member groups.
In one embodiment of the invention, the microorganisms are added to the feed or drink of a living animal. The animal consumes (i.e. eat or drink) the feed or drink (e.g. water), and the amount of pathogens present in the animal are reduced or eliminated. The reduction can occur in the digestive track of the animal, or in the animal as a whole. The reduction can generally be any amount of reduction, as compared to the amount of pathogen present prior to consumption of the feed. Alternatively, the reduction can be measured relative to the pathogen level from an animal fed a similar feed lacking the microorganisms.
In an alternative embodiment of the invention, the microorganisms can be added to the carcass of an animal prior to processing. The addition can be performed in generally any method. Methods can include spraying a liquid composition, spraying a dried composition, and “painting” a liquid composition using a brush or similar article. The concentration of the microorganisms in the liquid or dry composition can generally be any concentration. The concentration is preferably sufficient to achieve the desired reduction in amount of pathogens in the meat or meat product. The reduction can be measured relative to the pathogen level prior to administration of the microorganisms, or relative to a similar carcass that was not treated with the microorganisms. The concentration of microorganisms can be adjusted depending on the volume of composition applied. After processing of the meat or meat product, it is preferably maintained with proper refrigeration.
In a further alternative embodiment of the invention, the microorganisms are added to meat or to a meat product after processing. The addition can be performed in generally any method. Methods can include spraying a liquid composition, spraying a dried composition, and “painting” a liquid composition using a brush or similar article. The concentration of the microorganisms in the liquid or dry composition can generally be any concentration. The concentration is preferably sufficient to achieve the desired reduction in amount of pathogens in the meat or meat product. The reduction can be measured relative to the pathogen level prior to administration of the microorganisms, or relative to a similar meat or meat product that was not treated with the microorganisms. The concentration can be adjusted depending on the volume of composition applied. After processing of the meat or meat product, it is preferably maintained with proper refrigeration.
In yet an additional alternative embodiment of the invention, the microorganisms are administered to the animal prior to slaughter and processing. The administration can generally be by any form of administration. Examples of such an administration include topical, injection (e.g. IP, IV, IM), and transdermal administration. The administration can be in a single administration or multiple administrations. The administration can be in a time-release formulation. The concentration of the administered microorganisms can generally be any concentration. The concentration is preferably sufficient to achieve the desired reduction in amount of pathogens in the meat or meat product. The reduction can be measured relative to the pathogen level prior to administration of the microorganisms, or relative to a similar meat or meat product obtained from animals that were not administered the microorganisms. The concentration can be adjusted depending on the volume of composition administered. After processing of the meat or meat product, it is preferably maintained with proper refrigeration.
For the above-described methods, a reduction in pathogen content or concentration in the meat or meat product is achieved relative to control samples. The reduction can be measured in any manner commonly used in the art. Typically, pathogen concentrations are measured in colony forming units (CFU) obtained from a fixed quantity of meat or meat product. For example, the reduction can be at least about 5%, at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, at least about 99%, at least about 99.9%, at least about 99.99%, or ideally about 100%. The reduction can also be ranges between any two of these values. Alternatively, the reduction can be measured in “log cycles.” Each log reduction in concentration is equal to a ten-fold reduction (e.g. a one log reduction is a ten-fold reduction; a two log reduction is a 100-fold reduction, etc.). The log cycle reduction can be at least about 0.5, at least about 1, at least about 1.5, at least about 2, at least about 2.5, at least about 3, at least about 3.5, at least about 4, and ranges between any two of these values. Log cycle reductions can be easily converted to percent reduction. A 1 log cycle reduction is equal to 90%, a 2 log cycle reduction is equal to 99%, a 3 log cycle reduction is equal to 99.9%, and so on.
The animal can generally be any animal used in the food industry. The animals can include cattle (beef), pigs, chickens, turkeys, lamb, deer, buffalo, alligator, and snake. The animal can also be a fish or shellfish. Animals raised in aquaculture or caught in the wild include fish and shellfish such as salmon, catfish, trout, flounder, haddock, cod, mackerel, tuna, swordfish, shark, squid, clams, scallops, mussels, oysters, abalone, lobster, shrimp, crabs, and crayfish. The meat product can generally be any ground or processed meat product, including ground beef (“hamburger”), ground turkey, ground chicken, beef sausage, pork sausage, chicken sausage, hot dogs, and bologna.
The lactic acid producing microorganisms can generally be any lactic acid producing microorganisms. Families of microorganisms include Bacillus, Bifidobacterium, Lactobacillus, Pediococcus, and Streptococcus. For example, the microorganisms can be Bacillus subtilis, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifudum, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium thermophilum, Lactobacillus acidophilus, Lactobacillus agilis, Lactobacillus alactosus, Lactobacillus alimentarius, Lactobacillus amylophilus, Lactobacillus amylovorans, Lactobacillus amylovorus, Lactobacillus animalis, Lactobacillus batatas, Lactobacillus bavaricus, Lactobacillus bifermentans, Lactobacillus bifidus, Lactobacillus brevis, Lactobacillus buchnerii, Lactobacillus bulgaricus, Lactobacillus catenaforme, Lactobacillus casei, Lactobacillus cellobiosus, Lactobacillus collinoides, Lactobacillus confusus, Lactobacillus coprophilus, Lactobacillus coryniformis, Lactobacillus corynoides, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus desidiosus, Lactobacillus divergens, Lactobacillus enterii, Lactobacillus farciminis, Lactobacillus fermentum, Lactobacillus frigidus, Lactobacillus fructivorans, Lactobacillus fructosus, Lactobacillus gasseri, Lactobacillus halotolerans, Lactobacillus helveticus, Lactobacillus heterohiochii, Lactobacillus hilgardii, Lactobacillus hordniae, Lactobacillus inulinus, Lactobacillus jensenii, Lactobacillus jugurti, Lactobacillus kandleri, Lactobacillus kefir, Lactobacillus lactis, Lactobacillus leichmannii, Lactobacillus lindneri, Lactobacillus malefermentans, Lactobacillus mali, Lactobacillus maltaromicus, Lactobacillus minor, Lactobacillus minutus, Lactobacillus mobilis, Lactobacillus murinus, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus pseudoplantarum, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus rogosae, Lactobacillus tolerans, Lactobacillus torquens, Lactobacillus ruminis, Lactobacillus sake, Lactobacillus salivarius, Lactobacillus sanfrancisco, Lactobacillus sharpeae, Lactobacillus trichodes, Lactobacillus vaccinostercus, Lactobacillus viridescens, Lactobacillus vitulinus, Lactobacillus xylosus, Lactobacillus yamanashiensis, Lactobacillus zeae, Pediococcus acidlactici, Pediococcus pentosaceus, Streptococcus cremoris, Streptococcus discetylactis, Streptococcus faecium, Streptococcus intermedius, Streptococcus lactis, or Streptococcus thermophilus. The lactic acid producing microorganism can be Lactobacillus acidophilus. The lactic acid producing microorganism can be a strain of Lactobacillus acidophilus such as the M35, LA45, LA51, L411, NPC 747, NPC 750, D3, and L7 strains.
The various embodiments of the invention include the application of one or more lactic acid producing microorganisms to the animal, meat, or meat products. The microorganisms can be different microorganisms and/or different strains. For example, one, two, three, four, five, six, and so on different microorganisms and/or strains can be applied. The multiple different microorganisms can be added sequentially or concurrently as a “cocktail.” The application of multiple different microorganisms and/or different strains can lead to synergistic (rather than additive) desirable effects.
The pathogen(s) can generally be any pathogen potentially harmful to humans when ingested or otherwise contacted. For example, the pathogen can be an E. coli pathogen, a Staphylococcus pathogen, or a Salmonella pathogen. Specific examples of pathogens include Salmonella typhirium, Staphylococcus aureus, and E. coli O157: H7.
The amount of microorganism administered to the animal, meat, or meat product can generally be any amount sufficient to achieve the desired reduction in amount of pathogen. For example, amounts of about 104 cfu/gram meat, about 5×104 cfu/gram meat, about 105 cfu/gram meat, about 5×105 cfu/gram meat, about 106 cfu/gram meat, about 5×106 cfu/gram meat, about 107 cfu/gram meat, about 5×107 cfu/gram meat, about 108 cfu/gram meat, about 5×108 cfu/gram meat, about 109 cfu/gram meat, about 5×109 cfu/gram meat, about 1010 cfu/gram meat, or ranges between any two of these values can be used. When added to animal feed, the amount of microorganism added can generally be any effective amount. The amount is presently preferred to be about 103 cfu/gram feed to about 1010 cfu/gram feed. More narrow ranges can be about 105 cfu/gram feed to about 108 cfu/gram feed, or about 106 cfu/gram feed to about 107 cfu/gram feed.
The following examples are included to demonstrate preferred embodiments of the invention. It should be appreciated by those of skill in the art that the techniques disclosed in the examples which follow represent techniques discovered by the inventors to function well in the practice of the invention, and thus can be considered to constitute preferred modes for its practice. However, those of skill in the art should, in light of the present disclosure, appreciate that many changes can be made in the specific embodiments which are disclosed and still obtain a like or similar result without departing from the scope of the invention.
A study was performed to evaluate the reduction of E. coli O157:H7 in ground beef. Four strains of lactic acid producing microorganisms were tested individually, and in combination.
Assays were performed in laboratory media stored at 5° C. Results were corrected using untreated samples as controls. Frozen concentrated cultures of Lactobacillus spp. NPC 747 (LA51), NPC 750 (M35), D3, and L7, and a mixture of all four cultures were used. Nalidixic acid resistant E. coli O157:H7 was used as the model pathogen. An inocula of 107 Cfu/ml of Lactobacillus was added to TSB broth containing 104 cfu/ml E. coli O157:H7. When the mixture of four Lactobacillus cultures was used, each culture was added at one quarter concentration, to result in a combined concentration of 107 cfu/ml. Samples were stored at 5° C. for ten days, with numbers of E. coli determined at days 0, 5, and 10. After five days of storage, no significant reduction in pathogen levels were observed. After ten days, all Lactobacillus strains reduced the E. coli by an average of 3 log cycles (a 99.9% reduction).
Ground beef samples were stored at 5° C. for 12 days to determine the impact of Lactic Acid Bacteria (LAB) on the growth and inhibition of E. coli O157:H7. After four days of storage, one of the LAB cultures, M35 resulted in significantly lower populations of E. coli O157:H7 compared to the control samples (
A more inhibitory effect was observed against Salmonella spp. After four days of storage, M35, LA51 and D3 resulted in significant reductions of Salmonella compared to the control samples (
Preliminary results obtained by using a combined cocktail containing all 4 cultures at a higher inoculation level show more than a 3.0 log reduction (99.9%) of E. coli and a 4.0 log reduction (99.99% reduction) of Salmonella.
Further tests were performed to determine if four strains of lactic acid bacteria (LAB) inhibited E. coli O157:H7 in laboratory media and in ground beef at 5° C. Frozen concentrated cultures of four Lactobacillus spp, NPC 747, NPC 750, D3, and L7 and a cocktail mixture of four strains of nalidixic acid resistant E. coli O157:H7 were used in this study. Nalidixic acid resistant strains of E. coli O157:H7 were used to facilitate recovery on non-selective media in the presence of the background flora.
A 107 cfu/ml portion of individual isolates of the LAB were added to TSB broth containing 104 E. coli O157:H7/ml. Samples were stored at 5° C. and the numbers of E. coli O157:H7 were determined on days 0, 5 and 10. After 5 days of storage, there were no significant reductions in the pathogen. However after 10 days of storage, all LAB reduced E. coli O157:H7 by an average of 3 log cycles (99.9% reduction).
A second study was conducted in vacuum-packaged fresh ground beef. Samples were taken on days 0, 7, and 14. The following table illustrates the reduction in E. coli content achieved by treatment of ground beef with LAB. The experiment was conducted in triplicate. Numerical values are Log10 cfu E. coli O157:H7 per gram of ground beef.
Days at 5° C.
The individual isolates resulted in an average reduction of 2 logs (99% reduction) after 14 days of storage with little reductions after 7 days of storage. Following this study, a mixed concentrated culture was prepared from all four LAB and added to E. coli O157:H7 inoculated ground beef. After 7 days of storage, the mixed culture resulted in a 2 log reduction (99% reduction) of E. coli O157:H7 as compared to the control, and a 3 log reduction (99.9% reduction) after 14 days of storage. These results indicate that adding LAB to raw ground beef stored at refrigeration temperatures may be an important intervention to control E. coli O157:H7. These results are also surprising, as they suggest a synergistic, rather than additive effect achieved by combining different strains of microorganisms.
Meat and meat products treated with one or more lactic acid producing microorganisms can be evaluated for their taste by an “organoleptic panel”. It is preferred that the microorganisms be present at a level sufficiently low as to be undetectable by taste.
Beef steak can be sprayed with a fine powdered composition containing one or more lactic acid producing microorganisms prior to packaging. The packaged steak is maintained at refrigerated temperatures during shipping and sale. The packaged steak can be assayed to determine reduction in pathogen content, relative to an untreated, but otherwise similarly handled steak.
Cut pork can be sprayed with a liquid composition containing one or more lactic acid producing microorganisms prior to packaging. The packaged pork is maintained at refrigerated temperatures during shipping and sale. The packaged pork can be assayed to determine reduction in pathogen content, relative to an untreated, but otherwise similarly handled pork product.
Ground beef (“hamburger”) can be mixed with a fine powdered composition containing one or more lactic acid producing microorganisms prior to packaging. The packaged hamburger is maintained at refrigerated temperatures during shipping and sale. The packaged hamburger can be assayed to determine reduction in pathogen content, relative to an untreated, but otherwise similarly handled hamburger product.
Ground turkey can be mixed with a liquid composition containing one or more lactic acid producing microorganisms prior to packaging. The packaged ground turkey is maintained at refrigerated temperatures during shipping and sale. The packaged ground turkey can be assayed to determine reduction in pathogen content, relative to an untreated, but otherwise similarly handled ground turkey product.
A cattle carcass can be sprayed with a fine powdered composition containing one or more lactic acid producing microorganisms prior to processing. The processed beef can be assayed to determine reduction in pathogen content, relative to an untreated, but otherwise similarly handled cattle carcass.
Cattle feed can be mixed with a dry or liquid composition containing one or more lactic acid producing microorganisms. The cattle can be processed, and the resulting beef and beef products can be assayed to determine reduction in pathogen content, relative to cattle fed an untreated, but otherwise similar diet.
Pigs can be provided water containing one or more lactic acid producing microorganisms. The pigs can be processed, and the resulting pork and pork products can be assayed to determine reduction in pathogen content, relative to pigs provided untreated water.
All of the compositions and/or methods disclosed and claimed herein can be made and executed without undue experimentation in light of the present disclosure. While the compositions and methods of this invention have been described in terms of preferred embodiments, it will be apparent to those of skill in the art that variations may be applied to the compositions and/or methods and in the steps or in the sequence of steps of the methods described herein without departing from the concept and scope of the invention. More specifically, it will be apparent that certain agents which are both chemically and physiologically related may be substituted for the agents described herein while the same or similar results would be achieved. All such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope and concept of the invention.
|Cited Patent||Filing date||Publication date||Applicant||Title|
|US3713836||Mar 10, 1970||Jan 30, 1973||Cernelle Ab||Process of producing a composition for controlling the bacterial flora in the intestines of animals|
|US3821416||Jul 1, 1971||Jun 28, 1974||Univ Missouri||Dried brewers grain in high energy animal feeds|
|US3857971||Jun 25, 1973||Dec 31, 1974||Grace W R & Co||Ruminant feed additive and method of preparing the same|
|US3875306||Nov 1, 1971||Apr 1, 1975||Wenner Gren Medical Lab Aktieb||Animal feed supplement|
|US3956482||Apr 7, 1975||May 11, 1976||W. R. Grace & Co.||Milk production|
|US3984575||Nov 24, 1975||Oct 5, 1976||Microlife Technics, Inc.||Bacterial compositions for changing the digestive system bacteria in animals|
|US4112069||Sep 4, 1975||Sep 5, 1978||Research Corporation||Treatment of ruminants|
|US4138498||Dec 7, 1976||Feb 6, 1979||W. R. Grace & Co.||Ruminant feed additive|
|US4172127||Jun 22, 1978||Oct 23, 1979||Research Corporation||Treatment of ruminants|
|US4510170||May 21, 1984||Apr 9, 1985||Pharmindev Limited||Process and apparatus for electrostatic coating of poorly conductive or non-conductive products|
|US4518696||Jan 11, 1983||May 21, 1985||Chr. Hansen's Laboratory, Inc.||Stabilized liquid bacterial suspension for oral administration to animals|
|US4683195||Feb 7, 1986||Jul 28, 1987||Cetus Corporation||Process for amplifying, detecting, and/or-cloning nucleic acid sequences|
|US4777051||Apr 24, 1987||Oct 11, 1988||Ajinomoto Co., Inc.||Process for the production of a composition for animal feed|
|US4814273||Mar 20, 1985||Mar 21, 1989||Michigan Biotechnology Institute||Production of organic acids by an improved fermentation process|
|US4822620||Mar 18, 1987||Apr 18, 1989||Allied Colloids Limited||Silage production|
|US4868110||Oct 6, 1986||Sep 19, 1989||Biocontrol Systems, Inc.||Methods and device for detection of microorganisms|
|US4910024||Jul 5, 1988||Mar 20, 1990||Micro Chemical, Inc.||Method and apparatus for administering live bacteria as feed additives to livestock and poultry|
|US4943437||Apr 6, 1987||Jul 24, 1990||Ab Medipharm||Process for supply of biologically active materials to ease materials|
|US4946791||Oct 2, 1986||Aug 7, 1990||Bio Techniques Laboratories, Inc.||Novel strain of Lactobacillus acidophilus|
|US4956295||Apr 27, 1987||Sep 11, 1990||Chr. Hansen's Laboratory, Inc.||Stabilization of dried bacteria extended in particulate carriers|
|US4980164||Sep 21, 1987||Dec 25, 1990||Bio Techniques Laboratories, Inc.||Strains of lactobacillus for enhancing feed conversion efficiency|
|US5069922||May 29, 1990||Dec 3, 1991||Eugene Brotsky||Process for treating poultry carcasses to control salmonellae growth|
|US5093121||Feb 25, 1991||Mar 3, 1992||Ab Medipharm||Method for increasing the protein contents of milk in ruminants|
|US5139777||May 10, 1989||Aug 18, 1992||Richter Cedeon Vegveszeti||Composition and method for improving the efficiency of ruminant feed utilization|
|US5139792||Jul 19, 1990||Aug 18, 1992||Bio-Techniques Laboratories, Inc.||Method and system for dispensing live bacteria into animal feed and drinking water|
|US5178890||Jul 5, 1990||Jan 12, 1993||Stork Pmt B.V.||Method for improving the bacteriological quality of slaughtered poultry|
|US5179020||Aug 19, 1991||Jan 12, 1993||Bio Techniques Laboratories, Inc.||Antibiotic resistant strain of lactobacillus acidophilus|
|US5256425||Sep 29, 1992||Oct 26, 1993||Bio Techniques Laboratories, Inc.||Antibiotic resistant strain of lactobacillus acidophilus|
|US5369032||Dec 2, 1993||Nov 29, 1994||Micro Chemical, Inc.||Apparatus for administering live bacteria as feed additives to livestock and poultry|
|US5374433||Nov 20, 1991||Dec 20, 1994||Monfort, Inc.||Method for preserving food products|
|US5401501||Oct 7, 1992||Mar 28, 1995||Micro Chemical, Inc.||Methods for maintaining and administering live probiotic as feed additives for animals|
|US5529793||Nov 16, 1994||Jun 25, 1996||Nutrition Physiology Corporation||Compositions for improving the utilization of feedstuffs by ruminants|
|US5534271||Nov 16, 1994||Jul 9, 1996||Nutrition Physiology||Process for improving the utilization of feedstuffs by ruminants|
|US5576035||Sep 29, 1994||Nov 19, 1996||Monfort, Inc.||Method for preserving food products and food products made thereby|
|US5587286||Jan 11, 1993||Dec 24, 1996||Promega Corporation||Methods and kits for detection of cells in food materials|
|US5670315||Jun 21, 1994||Sep 23, 1997||Canon Kabushiki Kaisha||Nucleic acid determination employing pyryilium dye|
|US5702944||Feb 9, 1996||Dec 30, 1997||Micro Test, Inc.||Microbial transport media|
|US5869113||Nov 18, 1996||Feb 9, 1999||Monfort, Inc.||Method for preserving food products and food products made thereby|
|US5900266||May 29, 1997||May 4, 1999||The Curators Of The University Of Missouri||Heat-treated lactic and/or glycolic acid compositions and methods of use|
|US6039984||Nov 13, 1998||Mar 21, 2000||Monfort, Inc.||Method for treating a food processing facility|
|US6287610||Oct 15, 1999||Sep 11, 2001||Monfort, Inc.||Method for increasing the tenderness of a meat product|
|US6455063||Apr 15, 1999||Sep 24, 2002||The Board Of Regents For Oklahoma State University||Propionibacterium P-63 for use in direct fed microbials for animal feeds|
|US6569474||Jul 30, 2001||May 27, 2003||Monfort, Inc.||System for preserving food products|
|US6797266 *||Dec 17, 2001||Sep 28, 2004||Probiohealth||Probiotic composition containing Lactobacillus casei strain ATCC PTA-3945|
|US7063836||Nov 6, 2002||Jun 20, 2006||Garner Bryan E||Compositions and methods for inhibiting pathogenic growth|
|US7169415||Apr 21, 2003||Jan 30, 2007||Swift Beef Company||System for preserving fresh meat products|
|US7291326 *||Dec 31, 2003||Nov 6, 2007||Nutrition Physiology Corporation||Compositions and methods for reducing the pathogen content of meat and meat products|
|US7323166 *||Jun 18, 2003||Jan 29, 2008||Board Of Regents University Of Nebraska||Lactic acid bacteria cultures that inhibit food-borne pathogens|
|US20040131603||Dec 31, 2003||Jul 8, 2004||Nutrition Physiology Corporation||Compositions and methods for reducing the pathogen content of meat and meat products|
|US20050053582||Nov 21, 2003||Mar 10, 2005||Boerge Kringelum||Method of improving the efficacy of lactic acid bacterial starter cultures and improved starter culture compositions|
|US20050153033||Dec 17, 2004||Jul 14, 2005||Stiles Michael E.||Lactic acid bacteria for the treatment of food|
|US20060110367||Jun 24, 2005||May 25, 2006||Garner Bryan E||Compositions and methods for inhibiting pathogenic growth|
|US20070054008||Nov 10, 2006||Mar 8, 2007||Clayton Robert P||Method for treating a food processing facility to control microbial contamination of food products|
|EP0660670B1||Oct 22, 1992||Jan 17, 2001||Monfort, Inc.||Method for preserving fresh meat products and products|
|EP1478246B1||Feb 24, 2003||Oct 10, 2007||Centro Sperimentale del Latte S.P.A.||Dietetic and/or pharmaceutical compositions for human and/or animal use based on probiotic microbial preparations|
|EP1541673B1||May 22, 2001||Apr 4, 2007||Société des Produits Nestlé S.A.||Probiotics for pet food applications|
|WO2002058712A2||Dec 17, 2001||Aug 1, 2002||Probio Health||Probiotic compounds derived from lactobacillus casei strain ke01|
|WO2004000335A1||Jun 18, 2003||Dec 31, 2003||The Board Of Regents Of The University Of Nebraska||Lactic acid bacteria cultures that inhibit food-borne pathogens|
|WO2004001022A1||Jun 20, 2003||Dec 31, 2003||The University Of Newcastle Research Associates (Tunra) Ltd||Probiotic propionibacterium jensenii 702|
|WO2004028460A2||Sep 26, 2003||Apr 8, 2004||Probiohealth, Llc||Prebiotic and preservative uses of oil-emulsified probiotic encapsulations|
|WO2004030624A2||Oct 1, 2003||Apr 15, 2004||Nutrition Physiology Corporation||Compositions and methods for inhibiting pathogenic growth|
|1||American Dairy Science Association Annual Meeting and Divisional Abstracts, 219 (1988).|
|2||Amézquita et al., "Competitive Inhibition of Listeria monocytogenes in Ready-to-Eat Meat Products by Lactic Acid Bacteria, "Journal of Food Protection, 65(2):316-325 (2002).|
|3||Begum et al., "Direct detection of Shiga-like toxin producing Escherichia coli in ground beef using the polymerase chain reaction," Molecular and Cellular Probes, 9:259-264 (1995).|
|4||Blazek et al., "Evaluation of the PROMA-S Microbiotic Preparation in Growing Cattle under Farm Conditions," Research Institute of Animal Production, Prague.|
|5||Burczyk et al., "Using Genetic Markers to Directly Estimate Gene Flow and Reproductive Success Parameters in Plants on the Basis of Naturally Regenerated Seedlings," Genetics, 173:363-372 (2006).|
|6||Cerna et al., "Influencing of the Utility of Calves by Probiotic Preparation Proma," Zivoc. Vyroba 26:381-388 (1991).|
|7||Chaney et al., "Inhibition of Escherichia coli O157:H7 in Fresh Commercial Spinach using Lactic Acid Bacteria".|
|8||Cochran, "Estimation of bacterial Densities by Means of the ‘Most Probable Number’," Biometrics 6(2):105-116 (1950).|
|9||Cochran, "Estimation of bacterial Densities by Means of the 'Most Probable Number'," Biometrics 6(2):105-116 (1950).|
|10||Expert Report of Dr. Limin Kung, Jr. filed Mar. 1, 2000.|
|11||Expert Report of T. G. Nagaraja dated Feb. 28, 2000.|
|12||Expert Witness Rebuttal Report Pursuant to Fed. R. Civ. Pro. 26(a)(2)(B) Albin J. Nelson filed Apr. 3, 2000.|
|13||Expert Witness Report of Albin J. Nelson Pursuant to Fed. R. Civ. Pro. 26(2)(B) filed Mar. 1, 2000.|
|14||Flint et al., "Development of a strain-specific assay for detection of viable Lactobacillus sp. HOFGI after application to cattle feed," Journal of Microbiological Methods, 61:235-243 (2005).|
|15||Galyean et al., "Effect of live cultures of Lactobacillus acidophilus (strains 45 and 51) and Propionibacterium freudenreichii PF-24 on performance and carcass characteristics of finishing beef steers," Burnett Center Internet Progress Report, 8:1-12 (2000).|
|16||International Search Report issued in PCT/US03/30888 on Jul. 22, 2004.|
|17||International Search Report mailed Jun. 27, 2006 for PCT/US04/28049.|
|18||Journal of Animal Science, 66(Supplement 1), Abstracts pp. 436 and 460.|
|19||Keane et al., "Assessment of methods for amino acid matrix selection and their use on empirical data shows that ad hoc assumptions for choice of matrix are not justified," BMC Evolutionary Biology, 6:29 (2006).|
|20||Krasnikova et al., "Biochemical Activity of Dry Concentrates of Lactic Acid Bacteria, Obtained by the Method of Continuous Culturing", Leningrad Technological Institute of the Refrigeration Industry. Translated from Prikladnaya Biokimiya I Microbiologiya, vol. 14, No. 3, pp. 405-409, May-Jun. 1978. Original article submitted Feb. 14, 1977, 319-322 (1978).|
|21||Kunkle et al., "Effect of Diet on In Vitro and In Vivo Rumen Lactate Disappearance Rate in Sheep," J Anim Sci 42:1256-1262 (1976).|
|22||Kunkle et al., "Effect of Initial Diet on Cattle Performance and Subsequence Adaptation to High Concentrate Diets", J Anim Sci, 42:1263-1271 (1976).|
|23||Lucchini et al., "Specific detection of a probiotic Lactobacillus strain in faecal samples using multiplex PCR," FEMS Microbiology Letters, 158:273-278 (1998).|
|24||Mäntynen et al., "MPN-PCR-quantification method for staphylococcal enterotoxin c1 gene from fresh cheese," International Journal of Food Microbiology, 36:135-143 (1997).|
|25||Miwa et al., "Most Probable Number Method Combined with Nested Polymerase Chain Reaction for Detection and Enumeration of Enterotoxigenic Clostridium perfringens in Intestinal Contents of Cattle, Pig, and Chicken," Journal Veterinary Medical Sciences, 59(2):89-92 (1997).|
|26||Nakamura et al., "Role of Suspending and Recovery Media in the Survival of Frozen Shigella sonnei," Department of Botany, Microbiology, and Public Health, Montana State University, Missoula, Montana (1961).|
|27||Peeler et al., "Appendix 2. Most Probable Number of Determination," FDA Bacteriological Analytical Manual, 7th Edition (1992).|
|28||Pidcock, et al.; "Int. Jour. Food Microbiol"; 2002; 76; 75-81.|
|29||Preliminary Expert Rebuttal Report by Donald A. Gorowsky, Feb. 29, 2000 filed Mar. 1, 2000.|
|30||Rehberger et al., "Identification and Application of a Propionibacteria Strain for Nitrate and Nitrate Reduction in the Rumen," OSU Cooperative Extension Service and OSU Animal Science Department Present Management of High Nitrate Forages for Beef and Dairy Cattle, May 4, 1993, p. E-1.|
|31||Rolfe, "The Role of Probiotic Cultures in the Control of Gastrointestinal Health", Journal of Nutrition, 130(2 Suppl.):396S-402S (Jan. 1, 2000).|
|32||Rust et al., "Evaluation of Lactobacillus acidophilus and Propionibacterium freudenreichii on the Performance and Carcass Characteristics of Feedlot Steers," Cattle Call, 5(2):5-6 (2000).|
|33||Savill et al., "Enumeration of Campylobacter in New Zealand recreational and drinking waters," Journal of Applied Microbiology 91:38-46 (2001).|
|34||Scheifinger et al., "Relationship of Lactate Dehydrongenase Specificity and Growth Rate to Lactate Metabolism by Selenomonas ruminantium," Applied Microbiology, 30(6):916-921 (1975).|
|35||Silberg et al., "Th Down Regulated in Adenoma (dra) Gene Encodes an Intestine-specific Membrane Sulfate Transport Protein," The Journal of Biological Chemistry 270(20):11897-11902 (1995).|
|36||Smith et al., "Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties," Journal of Food Protection, 68(8):1587-1592 (2005).|
|37||Speck, "Interactions Among Lactobacilli and Man," Journal of Dairy Science, 59:338-343 (1976).|
|38||Supplemental Expert Witness Report of Albin J. Nelson Mar. 1, 2000.|
|39||Supplementary European Search Report, European Application No. EP 03 75 9588 (published as European Publication No. EP 1545216) (May 19, 2009).|
|40||Tannock et al., "Analysis of the Fecal Microflora of Human Subjects Consuming a Probiotic Product Containing Lactobacillus rhamnosus DR20," Applied and Environmental Microbiology, 66(6):2578-2588 (2000).|
|41||Thomas et al., "Sensitive and Specific Detection of Listeria Monocytogenes in Milk and Ground Beef with the Polymerase Chain Reaction," Applied and Environmental Microbiology, 57(9):2576-2580 (1991).|
|42||Tuikov et al., "Early Weaning of Calves by Means of Milk Supplement and a Preparation made of Liophilized Bacteria," National Agrarian-Industrial Union Animal Science, XVII(7) (1980).|
|43||Tuikov et al., "Early weaning of calves using a milk additive and a preparation of freeze-dried bacteria," Dairy Science Abstracts, 45 (1983) (abstract).|
|44||Vorobjeva, "Physiological peculiarities of propionibacteria-present facts and prospective applications", Science Progress, 83(3):277-301 (Jan. 1, 2000).|
|45||Vorobjeva, "Physiological peculiarities of propionibacteria—present facts and prospective applications", Science Progress, 83(3):277-301 (Jan. 1, 2000).|
|46||Wang et al., "PCR Detection and Quantification of Predominant Anaerobic Bacteria in Human and Animal Fecal Samples," Applied and Environmental Microbiology, 62(4):1242-1247 (1996).|
|47||Winkowski, et al.; "Appl. Enviro. Microbiol"; Aug. 1993; 59 (8); 2552-2557.|
|Citing Patent||Filing date||Publication date||Applicant||Title|
|US8980611 *||Jul 25, 2013||Mar 17, 2015||Guardian Food Technologies, Llc||Compositions and methods for reducing the pathogen content of meat or meat products|
|US20130316048 *||Jul 25, 2013||Nov 28, 2013||Guardian Food Technologies, Llc||Compositions and methods for reducing the pathogen content of meat or meat products|
|US20150272145 *||Mar 18, 2015||Oct 1, 2015||Hill's Pet Nutrition, Inc.||Method for Preparing Spoilage Resistant Raw Meat or Raw Seafood|
|US20160213013 *||Apr 1, 2016||Jul 28, 2016||Nutri-Qual Inc.||Use of Probiotics in Meat|
|U.S. Classification||424/93.45, 424/93.42, 424/93.46, 435/854, 435/252.9, 435/856, 435/252.1, 424/93.4, 435/243, 435/822|
|International Classification||A01N63/00, A61H39/02, A23B4/22|
|Cooperative Classification||A23L13/45, A23L29/065, A23L29/035, A23L5/28, A23K50/75, A23K10/18, A23K50/10, A23K50/30, Y10S435/857, A23B4/22, A23Y2220/03, Y10S435/856, Y10S435/822, Y10S435/854, A23L1/31472|
|European Classification||A23K1/18L2, A23K1/18M1, A23B4/22, A23K1/00C2B, A23L1/015M, A23L1/03D2, A23L1/03M, A23K1/18K, A23L1/314D|
|Sep 22, 2008||AS||Assignment|
Owner name: MADISON CAPITAL FUNDING LLC, AS AGENT, ILLINOIS
Free format text: SECURITY AGREEMENT;ASSIGNOR:NUTRITION PHYSIOLOGY COMPANY, LLC;REEL/FRAME:021561/0116
Effective date: 20080915
|Oct 1, 2008||AS||Assignment|
Owner name: NUTRITION PHYSIOLOGY COMPANY, LLC, OKLAHOMA
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:NUTRITION PHYSIOLOGY CORPORATION;REEL/FRAME:021603/0775
Effective date: 20080915
|Dec 23, 2010||AS||Assignment|
Owner name: NUTRITION PHYSIOLOGY COMPANY, LLC, OKLAHOMA
Free format text: RELEASE BY SECURED PARTY;ASSIGNOR:MADISON CAPITAL FUNDING LLC, AS AGENT;REEL/FRAME:025563/0327
Effective date: 20101222
|Jan 6, 2011||AS||Assignment|
Owner name: GUARDIAN FOOD TECHNOLOGIES, LLC, KANSAS
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:NUTRITION PHYSIOLOGY COMPANY, LLC;REEL/FRAME:025594/0051
Effective date: 20101222
|May 6, 2015||FPAY||Fee payment|
Year of fee payment: 4
|Nov 19, 2015||SULP||Surcharge for late payment|
|Apr 14, 2016||AS||Assignment|
Owner name: CHR. HANSEN A/S, DENMARK
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:GUARDIAN FOOD TECHNOLOGIES, LLC;REEL/FRAME:038287/0026
Effective date: 20160218
|Jun 27, 2016||AS||Assignment|
Owner name: NUTRITION PHYSIOLOGY CORPORATION, OKLAHOMA
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:WARE, DOUGLAS R.;GARNER, BRYAN;SIGNING DATES FROM 20060208 TO 20060210;REEL/FRAME:039013/0415